Joon Appetit ~ Rocky Mountain Barbecue 101

Today's recipe is my custom version that
I adapted from a recipe in the fabulous
Colorado Cache Cookbook,
one of my top 10 favorites.

Aye, here's the RUB

1 1/2 tsp. salt
1/2 tsp. pepper
2 TBSP. chili powder
2 crushed bay leaves {I simply crumble with my hands.}
Combine in your favorite small bowl.
See below.

Take out:
one gorgeous 4 pound brisket
medium size roasting pan
Large piece of foil {or lid}


Isn't this pretty?

Place your brisket FAT SIDE UP in your casserole pan.
Caution: Do not freak out over the amount of fat.
Just quickly sprinkle your beautiful rub
generously all over it and you'll be OK.
I mean, seriously, look at that photo.
It's all good.

Cover pan tightly with foil {or lid}.
Bake for 4 hours. How easy is this?

When you remove the brisket, place it on
a cutting board and
scrape off the spices and fat. Discard.
Slice thinly across the grain.

Serve on buns.
Smothered in this fantastically
delicious and easy BBQ sauce...

joonie, I will be first in line to buy your cookbook barbecue sauce:

About 20 minutes before your brisket is done
combine these ingredients in a medium size saucepan.

3 TBSP brown sugar
1 14 oz. bottle of Heinz ketchup { 1 3/4 cups}
1/2 cup water
4 TBSP. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. celery salt
6 TBSP. butter
1/2 tsp. salt
few shakes of pepper

Bring to a boil. Reduce to simmer.
Simmer until meat is ready, stirring occasionally.
Spoon generously over sliced brisket.
Line up at your local bookstore ... someday soon.

Watch your family & friends dash away with their prize.

We serve ours on buttered stove top grilled buns
with a side of Evan's fabby freshly home made coleslaw.
Oh ~ on our Scout designed plates.
I need to photograph those and
share them here.

Come back and see me
after dinner. I want to
know your story.

ox joon


Packaging Counts II

Three recent packages I enjoyed designing.
The package above includes one of my handmade
corner bookmarks. This one a recycled envelope corner.

I love my new heart tree stamp.

Reverse of the button card.

Halloween magnets on recycled Museum map
with my vintage bat stamp for accents.

So true.



Joon Appetit ~ Sesame Broccoli


1 pound fresh broccoli
1 TBSP. oil
1 TBSP. vinegar
1 TBSP. soy sauce
4 tsp. sugar
2 tsp. toasted sesame seeds

Cook broccoli in small amount of boiling, salted water just until tender. Drain. In same saucepan combine all ingredients & heat to boiling. Simmer for a minute. Return broccoli to pan. Stir/toss to coat broccoli with sauce. Serve immediately. Lovely. :)

This is the perfect accompaniment to our favorite quick dinners. An easy and delicious change of pace that we can't seem to resist. Steamed sticky rice, this broccoli & Lemon, Sesame
or Kung Pao Chicken ~ divine.

Until next week...


Thanks, once again, Scout, for your photographic contribution.
This is how she entertains herself in the grocery store.
Smart cookie.


ReCycLeD InSPiRaTioN

A Retro Designer Fabric Flower
was the springboard for this letter art.

I stitched it onto a plain white 4 x 6 card
and added colored pencil elements.

It wouldn't be one of my stitch artworks
if it didn't sport one of my signature thread tails.

I carried out the color scheme to the envelope
and the handmade recycled flat magnet surprise.

The black & white & pink library card pocket
is a first. I am inspired to make more. They
will include one dozen handmade
~ recycled, of course ~
recipe cards
and will be offered in my joonwalk shop.

Until next time...



FaMiLy AffAiR ~ BBQ Chicken Pizza with Fresh Ranch Dressing

Homemade Pizza You Will Love In Every Way
From Start To Finish

Our Favorite Thin Pizza Crust

1 TBSP yeast
1/2 cup warm water
3 TBSP olive oil
1 cup cool water
3 1/2 cups bread flour {all purpose is also fine}
1 1/2 tsp. salt

In a large mixing bowl or a Kitchen Aid {this is what I use}, stir the yeast into the warm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and cool water, then stir in 1 cup of the flour & the salt. Stir until smooth. Stir in remaining flour, 1 cup at a time until the dough is mostly incorporated. If using Kitchen Aid mix with dough hook until you have a smooth, soft dough. You might need to add just a few TBSP of flour, but you do not want a heavy, stiff mass. If kneading by hand, work on a lightly floured surface until smooth & soft ~ about 8 to 10 minutes. Your dough will be velvety.

Cover loosely with a kitchen towel. Let rest 15 minutes.

On a lightly floured surface, divide into 4 equal portions. I use a knife. Loosely form each section into a round. Let set on your floured surface under your kitchen towel and let rise about 1 hour. Your dough is now ready to use. Stretch and form it into your favorite pizza pie shape.

Dough may also be stored, short term ~ up to 48 hours ~ in your fridge. Let stand 15 minutes before forming pizza. Dough freezes beautifully. Slip each flour dusted ball into a Ziploc. Freeze up to one month. When ready to use, place frozen dough into a lightly oiled bowl, cover loosely with plastic wrap, let thaw overnight in fridge OR about 2 hours at room temperature. Thawed dough should be puffy and soft to the touch.

Evan's Fabulous Salty Sweet Pizza Sauce

This sauce is perfect for your pizza. It's simple, easy, quick and just the right flavor and consistency for your pizza. No soggy dough issues. Compliments toppings just right.

This recipe makes sauce for 2 pizzas. Double if making all 4.

In small saucepan on medium heat:

1 TBSP butter
1 TBSP olive oil

When butter is melted and both are nice and hot, ADD & Stir in:

1 can Contadina tomato paste

Simmer for about 5 minutes. ADD & Stir in:

2 TBSP sugar
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt

Simmer for a while ~ maybe 10 minutes ~ until it begins to carmelize. Slowly stir in just enough water to attain a spreadable, yet thick, sauce.

BBQ Chicken

About 2-3 cups of cooked chicken breast, chopped/shredded into bite size pieces

In a saucepan, preferably non stick, saute your cooked chicken in a little oil or oil/butter mixture until it is a bit dry crispy. How's that for a technical cooking school term? Add about 3/4 cup of any BBQ sauce you love. Simmer until most is absorbed into the chicken pieces. I usually make this amount fresh using a simple ketchup, brown sugar, vinegar, molasses, chili powder off-the-cuff sauce. I haven't measured yet. I do have a fabulous Coca Cola BBQ sauce recipe that makes about 3 cups of sauce. It is very easy and lasts in the fridge for at least a week. Let me know if I should post it.

Grate 1 pound of mozzarella per 2 pizzas.
Our pizza also has sliced banana peppers ~ Mount Olive Brand.

Oven: 450*

Sprinkle some cornmeal on your pan & place your lovely crust on it. Bake your formed crust alone ~ no toppings ~ 5-7 minutes or until lightly golden. Remove from oven. This step serves to 'seal' up your crust so the sauce doesn't soak in. Sometimes a crust may puff up in spots during this step. No worries. Simply use a fork and poke the top layer & use your sauce spoon to pat it back down. Again with the technical terms. Top your crust with sauce, mozzarella, then BBQ chicken & banana pepper rings. Return to oven and bake about 10 ~ 15 minutes or until cheese is bubbly and crust is light brown.

Top individual slices with Scout's Ranch Dressing. Experience heaven on earth.

Yes, she did toddle through the kitchen and it has paid off...


Packaging Counts

* * * Mail Box Sunshine * * *

A combination of recycled and new working well together

Here's a recent order all ready to go. I found this THANK YOU stamp irresistible. Since I usually hand write and illustrate everything I had to find a way to incorporate that handmade element. The stitching and colored in hearts satisfy my sensibilities and
transform this into one of my bookmarks
all at the same time.

This card doubles as a securing device for
the magnets {seen below}. The handmade corner bookmark
is a combo of recycled papers & added touches.
It compliments the magnets.

I love quotes. Especially handwritten versions.

These magnets are attached
with a mere loop of scotch tape
so they are easily removed, no harm done.
Viola ~ another bookmark.

Another order all wrapped up & ready to go

I know I spend way too much time on my packages, but I seem unable to break this special treatment habit. I'd love to hear about & see your packaging style.
What is your signature wrap?

Until next time...
{Recipe Day. Don't Miss It.}